Chicken Croquettes

Ingredients

• Mince and pound all the flesh of a large chicken
• reduce two large cupfuls of stock
• thicken with four yolks of eggs
• roll in bread-crumbs
• fry in boiling butter

Method

1. 1

   Mince and pound all the flesh of a large chicken; reduce two large cupfuls of stock, add the pounded chicken to it, stir well, and thicken with four yolks of eggs; when done, take lumps about the size of a walnut, roll in bread-crumbs with your hand until the shape of a large cork, dip into beaten yolks of egg, bread-crumb, and fry in boiling butter; when a good colour, dish up, and serve very hot.

As published

This recipe was extracted from 366 menus and 1200 recipes of the Baron Brisse in French and English (1884) by Brisse, L©♭on baron, page 71. The excerpt below is the record exactly as published.

Chicken croquettes. Filet de bœuf rôti. Roast fillet of beef. Pommes de terre sautées, Fried potatoes. Buisson d’écrevisses. Crayfish. Beïgnets d’abricots. ; Apricot fritters. Chicken croquettes. Mince and pound all the flesh of a large chicken ; reduce two large cupsfui of stock, add the pounded chicken to it, stir well, and thicken with four yolks of eggs; when done, take lumps about the size of a walnut, roll in bread-crumbs with your hand until the shape of a large cork, dip into beaten yolks of egg, bread-crumb, and fry in boiling butter

Cook this with the app: pantry check, scaling, and the assistant.